We havent written in the blog lately. Dont worry though, we're fine. The snow and the rain came through Seattle but our little hillside apartment was unaffected. I did get wet walking to the bus stop though.
Today was my day off, so we ran some X-mas errands and then went to a nursery and bought a poinsetta. It was a great big nursery that sells alot of Christmas trees. There were reindeer there. Heather thinks reindeer are cute. I agree. Although they are shorter than I thought.
Those of you who read this blog to hear about our culinary adventures should know that Heather made mushroom risotto last night and was really tasty. I dont know if she'll post the recipe here. I think she should keep it a secret. This morning I made some hashbrowns and a tofu scramble. My friend Tony once asked me lots of questions about how to make good hashbrowns at home, and I didn't really have any answers because I never made hashbrowns at home, I always made them at work, but now I know whats up. There's two things that make good hashbrowns at home: 1) Boil the potatoes before hand, then peel 'em and chop 'em up. 2) Use a big heavy cast iron skillet and plenty of salt and pepper. (If your cooking them for somebody who likes a spicy hashbrowns, use crushed red pepper.)
Tonight we're going to go to see the Seattle Supersonics play a basketball game against the Los Angeles Clippers. I've never been to a real basketball game before. I'm looking forward to it. Heather has been to lots of basketball games, she's gonna yell and tell me whats going on.
2 comments:
You chop your hashbrowns? Ross shreds them and they tend to turn a weird blackish color. But they're still darn tasty. What do you recommend?
The blackish color is a result of the potatoes oxidizing. If Ross were to toss the shredded spuds with a little lemon juice, it would probably prevent that.
sincerely,
potato nerd
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